U.S. patent number 4,741,914 [Application Number 06/848,349] was granted by the patent office on 1988-05-03 for flavor enhancing seasoning containing deodorized garlic extract and process.
This patent grant is currently assigned to Ajinomoto Co., Inc.. Invention is credited to Akimitsu Kimizuka, Ryuichi Miyajima, Makoto Sakaguchi, Youichi Ueda.
United States Patent |
4,741,914 |
Kimizuka , et al. |
May 3, 1988 |
Flavor enhancing seasoning containing deodorized garlic extract and
process
Abstract
A flavor enhancing seasoning is disclosed, which is prepared by
blanching garlic, and extracting the blanched product with water.
The extract produced may be deodorized and concentrated, to provide
a seasoning additive that dramatically improves flavor fullness,
depth and duration, and can be advantageously combined with flavor
intensifiers such as MSG.
Inventors: |
Kimizuka; Akimitsu (Yokohama,
JP), Ueda; Youichi (Kawasaki, JP),
Sakaguchi; Makoto (Kawasaki, JP), Miyajima;
Ryuichi (Yokohama, JP) |
Assignee: |
Ajinomoto Co., Inc. (Tokyo,
JP)
|
Family
ID: |
27100348 |
Appl.
No.: |
06/848,349 |
Filed: |
April 4, 1986 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
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670577 |
Nov 13, 1984 |
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Current U.S.
Class: |
426/537; 426/431;
426/638; 426/650; 426/651; 426/655 |
Current CPC
Class: |
A23L
27/235 (20160801); A23L 27/105 (20160801) |
Current International
Class: |
A23L
1/229 (20060101); A23L 1/226 (20060101); A23L
1/221 (20060101); A23L 001/228 (); A23L
001/229 () |
Field of
Search: |
;426/537,638,655,650,651,431 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
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46-34744 |
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Oct 1971 |
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JP |
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51-026241 |
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Mar 1976 |
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JP |
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52-043901 |
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Nov 1977 |
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JP |
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55-007222 |
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Feb 1980 |
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JP |
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57-186453 |
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Nov 1982 |
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JP |
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57-198065 |
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Dec 1982 |
|
JP |
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0116653 |
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Jul 1983 |
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JP |
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0032578 |
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Jul 1983 |
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JP |
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Primary Examiner: Golian; Joseph
Attorney, Agent or Firm: Oblon, Fisher, Spivak, McClelland
& Maier
Parent Case Text
This application is a continuation of application Ser. No. 670,577,
filed Nov. 13, 1984, now abandoned.
Claims
What is claimed as new and desired to be secured by Letters Patent
of the United States is:
1. A process for the production of a flavor enhancing seasoning,
comprising:
(i) extracting garlic with water after suppression of enzymatic
activity, to obtain an extract, wherein said enzymatic activity is
suppressed by heating said garlic at a temperature of at least
80.degree. C. for at least 30 minutes;
(ii) deodorizing said extract to obtain an almost odorless
material; and
(iii) adding a glutamic acid salt, a 5'-ribonucleotide salt, or a
glutamic acid salt and a 5'-ribonucleotide salt to said deodorized
extract;
wherein said extract is used in an amount of 5 wt.% or more
relative to the weight of said glutamic acid salt, said
5'-ribonucleotide salt, or said glutamic acid salt and
5'-ribonucleotide salt.
2. The process of claim 1, comprising concentrating the said
deodorized extract prior to step (iii).
3. The process of claim 1, comprising suppressing the said
enzymatic activity by blanching the garlic by heating the same
prior to extraction with water.
4. The process of claim 3, comprising chopping the said garlic as a
whole not more than 6 hours prior to blanching.
5. The process of claim 3, comprising chopping the said garlic as a
whole and immediately thereafter maintaining the said chopped
garlic in chilled or frozen condition.
6. The process of claim 1, wherein the said deodorizing treatment
comprises one or more treatments selected from resin treatments,
membrane treatments, and steam distillations.
7. The process of claim 6, wherein the said resin treatment is
effected using a free-form cationic exchange resin, a porous resin,
or a free-form cationic exchange resin and a porous resin.
8. The process of claim 6, wherein the said extract is brought into
contact with a strong-acid cationic exchange resin to obtain an
absorption liquor.
9. A flavor enhancing seasoning, obtained by a process
comprising:
(i) extracting garlic with water after suppression of enzymatic
activity, to obtain an extract, wherein said enzymatic activity is
suppressed by heating said garlic at a temperature of at least
80.degree. C. for at least 30 minutes;
(ii) deodorizing said extract to obtain an almost odorless
material; and
(iii) adding a glutamic acid salt, a 5'-ribonucleotide salt, or a
glutamic acid salt and a 5'-ribonucleotide salt to said deodorized
extract;
wherein said extract is used in an amount of 5 wt.% or more
relative to the weight of said glutamic acid salt, said
5'-ribonucleotide salt, or said glutamic acid salt and
5'-ribonucleotide salt.
10. The flavor enhancing seasoning of claim 9, wherein the said
seasoning is in the form of aqueous solution, paste, powder or
granules.
11. The flavor enhancing seasoning of claim 9, wherein said
deodorized extract is concentrated prior to step (iii).
12. The flavor enhancing seasoning of claim 9, wherein said
deodorizing treatment comprises one or more treatments selected
from resin treatments, membrane treatments and steam
distillations.
13. The flavor enhancing seasoning of claim 12, wherein said resin
treatment is effected using a free-form cationic exchange resin, a
porous resin, or a free-form cationic exchange resin and a porous
resin.
Description
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention relates to a process for the production of flavor
enhancing seasonings (or materials) having a flavor enhancing
effect by deodorizing a water extract of garlic treated by
blanching.
2. Background of the Prior Art
The taste intensity imparting function of representative flavor
intensifying substances, namely, sodium L-glutamate (MSG), sodium
5'-inosinate (IMP) and sodium 5-guanylate (GMP) is widely known,
and a wide variety of seasonings obtained from such MSG, IMP and
GMP appropriately combined with protein hydrolystates (HVP, HAP,
yeast extract), amino acids, etc. according to the intended
application have been used in increasing amounts for the purpose of
enhancing organoleptic characteristics such as flavor
intensification.
On the other hand, although these substances enjoy popularity and
wide applications, there has still been a demand for extending the
function to impart improved flavor enhancement, the so-called
roundness of flavor, that is, an amplification of all aspects of
the flavor including depth and duration, etc. in a fashion
different from the effect achieved by a combination of saltiness,
sweetness, acid taste etc. in order to further enhance a taste.
In the course of an intensive study for the purpose of further
extending the function of the conventional seasonings and
developing all-purpose seasonings having an enhanced flavor
amplification function, in particular, in pursuit of the taste
intensifying function inherent to various food materials, the
present inventors have paid attention to the organoleptic
characteristics possessed by garlic. Heretofore, garlic has been
popular for its characteristic flavor, especially for its savory
aroma generated when heated together with oil and has been widely
employed as a spice. Although there has been a great deal of
research regarding the functions of garlic, in particular, e.g. its
odor components, antibacterial properties, physiological activity,
sulfur-containing compounds, .gamma.-glutamylpeptides, etc., there
is hardly any knowledge of the nature of the substances responsible
for the characteristic taste of garlic, except the following
several findings; Japanese Patent Application Laid-Open No.
7468/1977 describes that S-allylcysteine enhances the garlic or
onion-like taste and Japanese Patent Publication No. 49708
discloses the crystals obtained by removing the soluble proteins
from an alcohol extract of garlic, the enzymes of which have been
deactivated, then inducing the precipitation thereof as a heavy
metal salt and purifying the component in the filtrate have the
taste and odor of garlic. However, with the former, although a
garlic-like taste is manifested, the taste intensity is weak, while
with the latter, both garlic taste and odor are present but it is
impossible to obtain the effect of the taste alone and separate
from the odor.
Known sulfur-containing amino acids, peptides and
.gamma.-glutamylpeptides contained in garlic are cysteine,
S-methylcysteine, methionine, S-methyl-L-cysteine sulfoxide,
S-allylcysteine, S-ethyl-L-cysteine sulfoxide, methionine
sulfoxide, S-propyl-L-cysteine sulfoxide, allicin,
S-propenyl-L-cysteine sulfoxide, S-allylmercapto-L-cysteine,
S-(2-carboxypropyl)cysteine, .gamma.-glutamyl-S-methyl-L-cysteine,
.gamma.-glutamyl-S-allylcysteine,
.gamma.-glutamyl-S-propylcysteine,
.gamma.-glutamyl-S-allylcysteine, .gamma.-glutamylphenylalanine,
glutathione, S-(2-carboxypropyl)glutathione,
.gamma.-glutamyl-S-.beta.-carboxy-.beta.-methylethylcysteinylglycine
etc., and it is known that diallyldisulfide, allicin as a hot taste
substance, .gamma.-glutamyl-S-allylcysteine as an odor precursor,
etc. are involved as the characteristic components for the odor of
garlic. However, the relationship between these components and the
taste intensity is unknown except for findings on the
above-described S-allylcysteine. For example, as regards allicin
which is contained in garlic in an amount of 0.8-0.9% and is
considered as a representative component, no finding is present
even on whether it actually has a taste intensifying function (in
this connection, the present inventors have confirmed that allicin
has a taste intensifying power and yet that allicin cannot be said
to be the sole taste intensifying component).
SUMMARY OF THE INVENTION
The garlic component obtained by the process of this invention,
prepared by blanching garlic and thereafter extracting the garlic
with water, deodorizing and concentrating the extract, presumably
composed mainly of amino acids and peptides as determined by NMR,
exerts a specific flavor enhancement effect without being
accompanied by the garlic odor. In particular, in a mixed system
with other taste intensifying components, the present component
adds the so-called amplitude, thickness, continuity to the
intensity of the other co-present components. For example, when the
product of the process of this invention is added to a mixed
aqueous solution of MSG and IMP, an improvement of the depth and
lasting effect of the taste intensity itself are distinctly
detected, and thus the improved roundness of flavor is clearly
different from the flavor intensification imparted by MSG and IMP
alone.
DETAILED DESCRIPTION OF THE INVENTION
The invention can be further understood by reference to the
following Examples.
EXPERIMENT EXAMPLE A
Using (1) S-methylcysteine, (2) S-ethylcysteine, (3) a garlic
extract obtained by peeling garlic, boiling at 90.degree. C. for 30
minutes, extracting with hot water for 60 minutes, treating the
filtrate by a strong-acid cation exchange resin ("Duolite C-25D"
produced by Diamond Shamrock Chemical Co.), concentrating the
adsorption eluate and decoloring it with active carbon followed by
concentration and drying, and (4) a garlic extract obtained by
boiling, extracting with hot water and treating with a strong-acid
cation exchange resin under the same conditions as in (3), then
concentrating the non-adsorbed liquor and decoloring with active
carbon followed by concentration and drying, 0.2% aqueous solutions
of the respective samples (1)-(4) and aqueous solutions of 0.05% of
MSG and 0.05% of IMP dissolved in said respective 0.2% solutions
were prepared as sample solutions and organoleptic evaluation was
conducted.
TABLE 1 ______________________________________ Results of
Organoleptic Evaluation of 0.2% Aqueous Solutions of Respective
Samples N = 20 Taste Inten- Strength sifying Power of Odor
______________________________________ 0.2% Aqueous Solution of:
S--Methylcysteine .+-. - S--Ethylcysteine .+-. - Garlic extract
(Adsorbed part) ++ - Garlic extract (Non-adsorbed part) - ++
______________________________________
TABLE 2 ______________________________________ Results of
Organoleptic Evaluation of Aqueous Solutions of 0.05% MSG, 0.05%
IMP and 0.2% Respective Samples N = 20 Taste Inten- Strength
sifying Power of Odor ______________________________________
Aqueous solution of 0.05% MSG and + - 0.05% IMP (Control) Aqueous
solution of 0.05% MSG, 0.05% IMP and 0.02: S--Methylcysteine ++ -
S--Ethylcysteine ++ - Garlic extract (Adsorbed part) ++++ - Garlic
extract (Non-adsorbed part) + ++
______________________________________ + Definitely Observed .+-.
Marginally Observed - Not Observed
In the process of this invention, the blanching of garlic is
effected before the extraction with water. If garlic is previously
smashed and then extracted with water under conditions where the
enzymatic action adequately proceeds, it is essential to deactivate
the enzymes by blanching, because otherwise it is difficult to
obtain a final product having a stabilized taste intensifying
power. Therefore, garlic must be blanched whole, or where garlic is
chopped, it must be blanched within 6 hours after the chopping
treatment or rapidly chilled or frozen and blanched just before the
extraction. This blanching constitutes an essential pretreatment
step in the production of an all-purpose flavor enhancement
seasoning having stable flavor enhancement properties and taste
intensifying power. (On conducting the water extraction, where it
is possible to suppress the enzymatic action by the use of e.g., an
enzymatic action inhibitor, etc., the blanching before the
extraction is not always necessary. In other words, "to previously
conduct blanching" also covers application of any method which
enables extraction under conditions where no enzymatic action
proceeds at the time of the extraction with water). The above
chopping treatment is not limited to trituration, grinding and the
like treatments but also covers any physical treatment by which the
enzymatic reaction can proceed.
While the blanching may be effected by any method, more
specifically, a method of heating garlic whole is effective. By
heating methods such as boiling, roasting, frying, deep-frying,
steaming, etc. and, as heating conditions, by applying heating
conditions corresponds to heating at 80.degree. C. for 30 minutes
or longer, the enzymes may be adequately deactivated. However, it
is not preferred to employ severe heating conditions because a
burnt odor can be caused thereby.
The extraction with water may be effected by e.g., grinding
blanched garlic (either directly or after drying, freezing, etc.),
adding it to water, dispersing it uniformly therein, and filtering
to obtain a water extract. The grinding may be effected not only
before the addition to water but also by adding garlic whole to
water and chopping therein using, e.g., a homogenizer. Further,
where garlic has been chopped before the blanching, it may be
directly extracted with water. The extraction may be effected
regardless whether heating is applied or not, but heating is
preferred, and a water temperature of 40.degree.-100.degree. C. or
so is suitable. The time required for the extraction is at least 10
minutes.
After the extraction, the water insoluble components are separated
by filtration, centrifugation, etc., and further, clarifying
filtration is conducted if necessary. In this separation step, it
is preferred to separate and remove acidic polysaccharides such as
pectin, etc. by the use of a pH adjusting agent in order to
eliminate diverse taste and effects other than that desired and to
enhance the efficiency of the subsequent deodorizing step. In this
case, the pH may be adjusted to pH 3 or below with an inorganic
acid or an organic acid.
The thus obtained water extract of garlic is further subjected to
deodorizing and concentrating treatments thereby making it
completely or almost completely odorless and, at the same time,
fractionating and concentrating the component having a flavor
enhancing imparting effect from the water extract of garlic.
Specifically, the following methods are desirably employed:
(1) Fractionation using a strong-acid cation exchange resin:
Using such resins as "Dowex 50W" (produced by Dow Chemical Co.),
"Duolite C-25D" (produced by Diamond Shamrock Chemical Co.),
"Amberlite IR-120" (produced by Rohm & Haas Co.),
"Diaion-SK-1B" (produced by Mitsubishi Chemical Industries, Co.)
etc., the resin as a free form, i.e. an H-form, and is brought into
contact with the water extract of garlic. Since the amount of the
ion exchange resin used depends on the kind of the resin, etc., the
optimal amount used is established each time. Examples of methods
for bringing the ion exchange resin into contact with the water
extract of garlic include a method which comprises filling a column
with the ion exchange resin and passing the water extract of garlic
therethrough, a method which comprises adding the ion exchange
resin to the water extract of garlic, etc. In this method the
flavor enhancement imparting component is present in the adsorbed
fraction while the non-adsorbed fraction contains sweetness and
acidic taste components but has no flavor enhancement imparting
effect. Therefore, it is preferred to previously separate and
remove the non-adsorbed liquor, then elute the adsorbed part with
an alkaline agent to collect an adsorption eluate, and concentrate
the eluate by a suitable method such as membrane concentration,
concentration by distillation, etc. There is no general standard
for the degree of concentration because it can vary depending on
the kind of intended seasoning. Further, this concentration can
even sometimes be omitted, if the intended seasoning is, e.g., a
liquid. Furthermore, it is also possible to add a decoloring
treatment using, e.g., active carbon before and/or after the
deodorizing and concentrating steps. The deodorized concentrate or
the deodorized and decolored concentrate may optionally be dried or
powdered by e.g., freeze drying, if necessary.
(2) Fractionation by molecular sieve membrane treatment:
Fractionation is effected using a membrane which can fractionate
the molecular weight, such as dialysis membranes having a molecular
cut of 800-2,000, ultrafiltration membranes, reverse osmosis
membranes having a sucrose rejection rate of 5-80% etc., e.g.,
"SPECTRUM Por 6.132640" (produced by Medical Industry Co.), "TI
215" (Produced by Teijin Engineering Co.) etc. In this case, since
the flavor enhancing component is present in the lower molecular
weight fraction (average molecular weight of 2,000 or less,
preferably 800 or less), the membrane treatment is repeatedly
conducted, or combined with other fractionation methods, the lower
molecular weight fraction is collected, and is concentrated (and
decolored and dried if necessary) similarly as in (1).
(3) Fractionation by steam distillation:
The flavor component is separated and removed by steam distillation
under normal or reduced pressure. Since the flavor enhancement
imparting component is present in the residual liquor part, this
residual liquor is concentrated (and decolored and dried if
necessary) by procedures similar to those in (1).
While the water extract of garlic may be deodorized and
concentrated by the above-described methods and the like, the
deodorizing method is not limited to the methods disclosed above.
Further, it is preferred to remove as much flavor part as possible
and fractionate the odorless section mainly comprising the flavor
enhancement imparting component by repeatedly conducting
deodorization or by combining two or more methods for
deodorization. No conventional garlic deodorizing methods are known
where the deodorization is conducted after the enzyme deactivation
treatment by the above-described ion exchange resin treatment,
membrane treatment etc., nor where the flavor enhancement imparting
effect is confirmed and the fraction mainly comprising this flavor
enhancement imparting effect is fractionated for making into a
seasoning or a seasoning material.
The thus obtained water extract of garlic containing the flavor
enhancement imparting component is, after the pH adjustment, if
necessary, presented as a seasoning or a seasoning material in the
form of an aqueous solution, paste, powder, granules, etc.
The product obtained by the process of this invention is completely
or almost completely odorless and does not give a garlic odor. When
this is tasted singly, there is no strong taste such as that
obtained by MSG, or a nucleic acid type taste intensifying
component, or a combination of both, and the present product
manifests a remarkable flavor enhancing effect only when added to
food, that is, in the co-presence of the taste intensifying
component in food. Specifically, when added to a mixed system of
MSG and a nucleic acid type taste intensifying component such as
IMP, GMP etc., although there is no effect to further intensify the
taste beyond the influence of IMP, GMP etc. with MSG, it can be
distinctly detected that the depth and fullness of flavor is
enhanced. Therefore, by adding the product of this invention to
food either singly as a seasoning or in combination with an
excipient as needed, it is possible to enhance the flavor itself
without increasing basic taste such as saltiness, sourness,
(MSG-like) taste.
In addition, various seasonings may be prepared using in
combination other taste intensifying seasoning, for example, MSG
and other glutamic acid salts (potassium salt, calcium salt etc.),
IMP, GMP and other 5'-ribonucleotide salts (potassium salt, calcium
salt etc.), other amino acids (salts), organic acids (salts),
protein hydrolysates (HVP, HAP, yeast extract etc.), animal and
vegetable extracts, table salt, potassium chloride, sugars etc., or
also using flavor components, spices, flavors etc. Among those,
since the glutamic acid salts such as MSG etc. and the
5'-ribonucleotide salts such as IMP, GMP etc. are versatile as
flavor intensifying seasonings, combinations of these with the
products of this invention are preferable. In particular, where the
products of this invention are combined in mixed systems of MSG and
IMP and/or GMP, there is obtained enhancement of the flavor, that
is, the depth, roundness and duration of the taste intensity, which
cannot be obtained with either system of an MSG single product, IMP
and/or GMP, or a combination of MSG and IMP. In this case, if the
mixing ratio of the product of this invention to MSG, IMP and/or
GMP is 5 or more relative to the weight of the mixture of MSG and
IMP (and/or GMP) taken as 100, flavor enhancement is manifested,
but in view of the total balance of the taste intensity, a
preferred range is 10-200.
TABLE 3 ______________________________________ Effect of Addition
of the Product of This Invention to MSG Solution, IMP Solution or
MSG-IMP Mixed Solution N = 16 MSG (0.05%) MSG (0.05%) IMP (0.05%)
IMP (0.05%) Product of Product of Product of the Invention the
Invention the Invention (0.05%) (0.05%) (0.05%)
______________________________________ Strength of Flavor + ++ ++++
Enhancement as Compared with the Product not Incor- porating the
Pro- duct of the Inven- tion
______________________________________
TABLE 4
__________________________________________________________________________
Relationship between the Amount Added to Mixed Solutions of 0.05%
MSG and 0.05% IMP and Strength of Flavor Enhancement N = 20
__________________________________________________________________________
Amount of the 0 0.001 0.005 0.01 0.05 0.1 0.2 0.5 Product of the
Invention Added Flavor Enhance- - + ++ ++++ ++++ ++++ +++++ ment*
__________________________________________________________________________
*Strength as compared with the case where no sample was added.
This invention is more particularly described by the following
examples.
EXAMPLE 1
100 kg of garlic was cored, and 98 kg of the coreless garlic was
heated in an autoclave at 115.degree. C. for 40 minutes, thereby
effecting steaming and deactivation of the enzymes. The
autoclave-treated garlic was extracted while boiling using 150 l of
water in a Rheokneader.RTM. (manufactured by Kajiwara Industries,
Co. Ltd.) at 90.degree. C. for 30 minutes. Thereafter, 230 l of
this boiled liquor was primarily separated using a press and 50 kg
of the residue was removed. The obtained primarily separated liquor
was adjusted to pH 1.0 with hydrochloric acid, then allowed to
stand overnight at room temperature, and, after adding 0.5% of a
filtering aid "Radiolite #600" (diatomaceous earth, produced by
Showa Chemical Industries Co., Ltd.), subjected to secondary
separation by filtration under pressure, to remove the residue
containing acidic polysaccharides. 180 l of this secondarily
separated liquor was passed through a resin column packed with 80 l
(water swollen state) of a strong-acid cation exchange resin
"Duolite-C-25D" (produced by Diamond Shamrock Chemical Co.) coupled
with a resin column packed with 8 l (water swollen state) of a
weak-acid cation exchange resin "Amberlite IRC-50" (produced by
Rohm & Haas Co.) at a rate of 16 l per hour. The columns were
then washed with 240 l of water, and thereafter the adsorbed
component was eluted with 0.5N sodium hydroxide until the pH of the
whole eluate became 6.8. This adsorption eluate was preliminarily
concentrated by a reverse osmosis membrane unit at a pressure of 50
kg/cm.sup.2 and a temperature of 50.degree. C. 40 l of this
preliminary concentrate was further concentrated to 10 l using a
rotary evaporator, active carbon was added thereto at a rate of
2.0% based on the solids content of the concentrate, which was then
allowed to stand overnight while occasionally stirring and the
active carbon was filtered off. This active carbon-decolored
solution was freeze dried to obtain 500 g of a white and almost
odorless dry product (product of the invention (1)).
In another embodiment, 98 kg of previously cored and chopped garlic
was directly boiled with water in a Rheokneader.RTM. (maufactured
by Kajiwata Industries, Co. Ltd.) at 90.degree. C. for 90 minutes
without the autoclave treatment, then the insoluble residue was
separated and removed by centrifugation to obtain a filtrate, which
was then subjected to adsorption resin treatment and further to
concentration and freeze drying to obtain a dry product (product of
the invention (2)). Similarly, a dry product (control section) was
prepared by the same procedures as those for the above product of
the invention (1) except that the adsorption resin treatment was
omitted. Using these three garlic extract dry products thus
obtained, organoleptic evaluation by a profile method was conducted
on 0.2% aqueous solutions of the respective samples and mixed
solutions of 0.05% of MSG, 0.05% of IMP and 0.05% of the respective
samples by an organoleptic panel consisting of 16 well-trained
members. The results are given in Table 5 and Table 6.
TABLE 5 ______________________________________ Taste Evaluation of
0.2% Aqueous Solutions of Respective Samples (Strength relative to
the case where no sample was added) Product of the Product of the
Control Invention (1) Invention (2) Section
______________________________________ Strength of Odor .+-. .+-.
+++ and Flavor Original Taste Strength of Sweet- .+-. .+-. ++ ness
Strength of Acid .+-. .+-. .+-. Taste Strength of Saltiness .+-.
.+-. .+-. Strength of Bitter- .+-. .+-. + ness Strength of Taste
.+-. .+-. .+-. Intensity Flavor Enhance- ment Fullness + + + Extent
+ + + Duration of Taste + + +
______________________________________
TABLE 6 ______________________________________ Taste Evaluation of
Mixed Aqueous Solutions of 0.05% MSG, 0.05% IMP and 0.05%
Respective Samples (Strength relative to the case where no sample
was added) Product of the Product of the Control Invention (1)
Invention (2) Section ______________________________________
Strength of Odor + .+-. +++ and Flavor Original Taste Strength of
Sweet- .+-. .+-. + ness Strength of Acid .+-. .+-. .+-. Taste
Strength of Saltiness .+-. .+-. .+-. Strength of Bitter- .+-. .+-.
.+-. ness Strength of Taste .+-. .+-. .+-. Intensity Flavor
Enhance- ment Fullness +++ ++++ + Extent +++ +++ + Duration of
Taste +++ ++++ + ______________________________________
From the results of Table 5 and Table 6, it is clear that the
products of this invention enhance the flavor only without
enhancing the strength of any of odor, flavor, sweetness,
saltiness, and bitterness.
EXAMPLE 2
500 g of peeled garlic was added to boiling water, heated for 60
minutes, then homogenized, boiled at 90.degree. C. for 30 minutes,
and thereafter the insoluble residue was removed by centrifugation
to obtain about 3 l of a garlic extract.
This extract was adjusted to a solids concentration of 20% and a pH
of 5.8, 500 ml of this extract was passed through a resin column
packed with 500 ml of a strong-acid cation exchange resin "Dowex
50W.times.8" (produced by Dow Chemical Co.), further washed with
1,000 ml of water, and about 1,500 ml (pH 2.6) of the water washing
of the non-adsorbed section was neutralized and freeze dried to
obtain 81.67 g of a dry product. On the other hand, the adsorbed
section was eluted with 0.1N sodium hydroxide until the pH of the
desorption liquor became 13, then neutralized to pH 7.0, and freeze
dried to obtain 2.69 g of a dry product.
The obtained dry product of the adsorbed component and the dry
product of the non-adsorbed component were made into 0.1% aqueous
solutions respectively, and they were organoleptically evaluated
for the taste intensifying power and flavor enhancement by a
profile method by an organoleptic panel consisting of 20 members.
The results are given in Table 7.
TABLE 7 ______________________________________ Com- Taste ponents
Enhancing Strength Analysis of Presumed Power* of Odor* Amino Acids
by NMR ______________________________________ Non-adsorbed .+-. + -
Sugars & Component Organic (Control) acids Adsorbed + .+-.
Allillin & Amino Component other Sulfur- acids &
(Invention) containing Peptides Compds, Arg, Asp, Glu etc.
______________________________________ *Strength relative to the
case where no sample was added.
EXAMPLE 3
1,400 ml (solids concentration of 5%) of a secondarily separated
liquor of a garlic extract obtained by the same procedures and
conditions as those in Example 1 was treated by a reverse osmosis
membrane "T1 215" (produced by Teijin Engineering Co.), thereby
1,000 ml of an outer liquor was separated and removed, 1,000 ml of
water was added to the obtained inner liquor, which was then
dialyzed using a reverse osmosis membrane to remove 1,000 ml of an
outer liquor, then 1,000 ml of water was again added to the
obtained inner liquor. The respective outer liquor and inner liquor
obtained by the above reverse osmosis membrane treatment were
freeze dried to obtain 35 g of a dry product from the outer liquor
and 35 g from the inner liquor.
Using the two kinds of the thus obtained dry products, organoleptic
evaluation was conducted on (1) 0.2% aqueous solutions of the
samples and (2) mixed aqueous solutions of 0.05% of the sample,
0.05% of MSG and 0.05% of IMP. The results are given in Table 9,
from which it was found that the inner liquor (higher molecular
weight compound section) possesses hardly any flavor enhancement
imparting effect while the outer liquor (lower molecular weight
compound section) has a flavor enhancement imparting effect.
TABLE 8 ______________________________________ Results of Analysis
of Extract, Outer Liquor and Inner Liquor Ratio by Compounds Thres-
Frac- weight T-N Total Direct Presumed hold tion (%) (%) Sugar
Sugar by NMR Value ______________________________________ Extract
100 1.86 57.1 1.31 10 ppm Outer 50 3.06 49.8 -- Amino acids 10 ppm
Liquor Sugars, Pep- tides, Organic acids Inner 50 0.68 65.4 0.25
Polysaccharides ______________________________________
TABLE 9 ______________________________________ Simple Aqueous Mixed
Systems of Solution Systems MSG & IMP Flavor Flavor Flavor
Flavor Inten- Enhance- Inten- Enhance- sity* ment* Odor sity* ment*
Odor* ______________________________________ Dry .+-. + .+-. .+-.
++++ .+-. Product of Outer Liquor Dry .+-. .+-. ++ .+-. .+-. ++
Product of Inner Liquor ______________________________________
*Strength relative to the case where the sample was not added.
EXAMPLE 4
3,000 ml of an outer liquor obtained by repeating reverse osmosis
treatment three times by the same procedures and under the same
conditions as those in Example 3 was subjected to adsorption resin
treatment, concentration and freeze drying using 350 g of a
strongly acidic cation exchange resin "Duolite C25-D" by the same
procedures and the same conditions as those in Example 1 to obtain
a sample (3.5 g). This was then made into a 0.2% aqueous solution
and a mixed solution of 0.05% of MSG, 0.05% of IMP and 0.05% of the
sample. Its organoleptic characteristics were evaluated to find
that it has a flavor enhancement imparting effect similar to those
of the products of this invention obtained in Examples 1, 2 and 3
and is not accompanied by the garlic odor.
EXAMPLE 5
500 g of garlic which had been peeled, chopped and allowed to stand
in air for an hour was mixed with 2 l of water, boiled at
90.degree. C. for 90 minutes, and thereafter the residue was
removed by centrifugation to obtain about 2 l of an extract.
This extract was distilled by reduced pressure steam distillation
(under conditions of 40 mmHg and 35.degree. C.) until the
distillate accumulated to about 20 l, to obtain 2.5 l of a
deodorized liquor.
The degree of deodorization in this case was about 95% in the
strength of odor as compared with the liquor before the
deodorization (the result of the measurement of the point of
subjective equality (PSE) relative to the original liquor), and
thus it was possible to almost completely remove the odor.
The thus obtained freeze dried product of the deodorized liquor as
compared with that (control) not subjected to the deodorizing
treatment, i.e., obtained by merely freeze drying after the boiling
and separation, manifested similar strong flavor enhancement in the
system of 0.05% of MSG, 0.05% of IMP and 0.05% of the sample
although its flavor was hardly noticeable.
TABLE 10 ______________________________________ N = 10 Control
Invention ______________________________________ Odor +++ .+-.
Strength of .+-. .+-. basic taste Flavor +++ +++ Enhancement
______________________________________
EXAMPLE 6
10 kg of a commercial garlic paste (produced by Iino Spice Co.) was
mixed with 15 l of water, then boiled at 90.degree. C. for 30
minutes, extracted, and the residue was removed by compression
filtration to obtain about 19 l of an extract.
This extract was subjected to treatments similar to those in
Example 1, i.e., this was adjusted to pH 1.0 with hydrochloric
acid, and, after removing the residue containing acidic
polysaccharides by filtration under pressure, was further subjected
to adsorption resin treatment, neutralization, concentration,
deodorization and drying to obtain 50 g of a white, almost odorless
dry product.
The organoleptic characteristics of a 0.2% aqueous solution of the
obtained dry product and a mixed solution of 0.05% of MSG, 0.05% of
IMP and 0.05% of the dry product were evaluated, to confirm that it
has a flavor enhancement imparting effect similar to those of the
products of this invention obtained in Examples 1, 2, 3 and 4
without being accompanied by the garlic flavor.
EXAMPLE 7
Using the product of the invention (2) obtained in Example 1,
Seasonings A-H were prepared by mixing the components according to
the following formulations:
TABLE 11 ______________________________________ Product of the
Potassium Season- Invention (2) MSG L--Glutamate IMP GMP ing (g)
(g) (g) (g) (g) ______________________________________ A 50 50 B 50
50 C 50 25 25 D 50 49 0.5 0.5 E 50 45 2.5 2.5 F 70 15 15 G 10 40 40
H 50 15 10 25 ______________________________________
Seasonings A-H obtained above were used as samples, organoleptic
evaluation was conducted on (1) a 0.2% aqueous solution of each
sample and (2) a consomme soup of 0.3% of table salt and 0.05% of
each sample in a bonito soup stock. The results are given in Table
12.
TABLE 12
__________________________________________________________________________
Seasoning A B C D E F G H
__________________________________________________________________________
Simple Aqueous Solution System Strength of Odor and Flavor .rarw.
Comparable .fwdarw. Strength of Taste Intensity ++ + ++++ +++ +++
+++ ++++++ ++++ Flavor Enhancement Fullness + + ++++ ++ +++ ++++
++++ +++++ Extent + ++ ++++ ++ ++ +++ ++ ++++ Duration + ++ ++++
+++ +++ ++++ +++ ++++ Consomme Soup System Strength of Flavor
.rarw. Comparable .fwdarw. Strength of Taste Intensity .+-. .+-.
+++ + ++ ++ +++ +++ Flavor Enhancement Fullness + + +++ ++ ++ +++
+++ ++++ Extent + ++ +++ ++ +++ ++ ++ +++ Duration + ++ +++ ++ +++
++++ ++ +++ Preference Ranking 5 5 1 4 4 2 3 1
__________________________________________________________________________
APPLICATION EXAMPLE 1
Seasonings C, E and F obtained in Example 7 and, as a control, a
garlic extract obtained by the same procedures as those for the
control section (1) in Example 1 were used as samples, each sample
was added to curry prepared in the conventional manner, and
organoleptically evaluated. The results are given in Table 13.
TABLE 13 ______________________________________ (Strength relative
to the case where the sample was not added) N = 20 Garlic Extract
Seasoning Seasoning Seasoning (0.4% C (0.2% E (0.2% F (0.2% conc)
conc) conc) conc) ______________________________________ Strength
of Odor +++ .+-. .+-. .+-. Flavor Original Taste Strength of + +
.+-. + Sweetness Strength of Acid .+-. .+-. .+-. .+-. Taste
Strength of Salti- .+-. .+-. .+-. .+-. ness Strength of Bitter-
.+-. .+-. .+-. .+-. ness Strength of Taste .+-. ++ + + Intensity
Flavor Enhance- ment Fullness + +++ ++ +++ Extent + +++ +++ +++
Duration + +++ +++ +++ Preference + +++ ++ +++
______________________________________
APPLICATION EXAMPLE 2
Using as samples Seasoning C obtained in Example 7 (hereinafter
referred to as (A)) and a garlic extract obtained by the same
production process as that for the control section (1) (hereinafter
referred to as (B)), boiled fish paste, sausage, soup and pickles,
each containing the sample, were prepared in the conventional
manner and organoleptically evaluated.
The organoleptic evaluation was conducted by a paired comparison
test on two combinations (i.e. non-addition: (A) and non-addition:
(B)) using non-added products as controls by choosing the stronger
or more preferred of the two in each evaluation item given in the
following tables (N=20). The results are given in Tables 14-17,
from which it can be seen that the products to which the seasoning
of this invention had been added had no garlic odor, were
significantly distinguished for the strength of flavor enhancement
and also were significantly favored in the total evaluation.
______________________________________ Boiled Fish Paste Recipe
______________________________________ Frozen ground fish 100 (g)
Salt 3.5 "Mirin" (Japanese Sweet Sake) 3.0 Sugar 1.0 Starch 5.0 Egg
white 3.0 Water 7.5 MSG 0.5 IMP 0.5 Sample 1.0
______________________________________
TABLE 14 ______________________________________ Results of
Organoleptic Evaluation A B Non- Non- Added Added Added Added
______________________________________ Strength of Odor &
Flavor 8 12 5* 15 Preference of Odor & 9 12 14 6 Flavor
Strength of Sweetness 11 9 7 13 Strength of Saltiness 8 12 12 8
Strength of Taste Intensity 7 13 9 11 Strength of Flavor 2*** 18
4** 16 Enhancement Total Preference 5* 15 10 10
______________________________________ ***Significantly different
at a risk factor of 0.1% **Significantly different at a risk factor
of 1% *Significantly different at a risk factor of 5%
______________________________________ Sausage Recipe
______________________________________ Pork 100 (kg) Lard 10 Starch
4 Water 30 MSG 0.1 IMP 0.1 Spice 0.5 Sample 0.5
______________________________________
TABLE 15 ______________________________________ Results of
Organoleptic Evaluation A B Non- Non- Added Added Added Added
______________________________________ Strength of Odor &
Flavor 9 11 4** 16 Preference of Odor & Flavor 7 13 10 10
Strength of Sweetness 10 10 8 12 Strength of Saltiness 9 11 9 11
Strength of Taste Intensity 8 12 9 11 Strength of Flavor 3** 17 5*
15 Total Preference 4* 16 9 11
______________________________________ **Significantly different at
a risk factor of 1%. *Significantly different at a risk factor of
5%.
______________________________________ Soup Recipe
______________________________________ Salt 10.25 (g) MSG 0.93 "WP"
(5'-ribonucleotide salt, 0.023 produced by Ajinomo Co.) Beef
extract 2.33 Beef fat 2.1 Spice 0.4 Lactose 5.97 Water 1000 Sample
0.22 ______________________________________
TABLE 16 ______________________________________ Results of
Organoleptic Evaluation A B Non- Non- Added Added Added Added
______________________________________ Strength of Odor &
Flavor 10 10 4** 16 Preference of Odor & 8 12 6 14 Flavor
Strength of Sweetness 12 8 8 12 Strength of Saltiness 9 11 10 10
Strength of Taste Intensity 8 12 9 11 Strength of Flavor 1*** 19 5*
15 Enhancement Total Preference 3** 17 5* 15
______________________________________ ***Significantly different
at a risk factor of 0.1%. **Significantly different at a risk
factor of 1%. *Significantly different at a risk factor of 5%.
______________________________________ Pickles Recipe
______________________________________ Water washed, desalted
cucumber 100 (kg) Amino acid liquor 16.2 MSG 2 Sorbitol 2 Sweet
sake 24 Citric acid 0.3 50% Lactose 0.65 Salt 1.2 Water 23.65
Sample 1.0 ______________________________________
TABLE 17 ______________________________________ Results of
Organoleptic Evaluation A B Non- Non- Added Added Added Added
______________________________________ Strength of Odor &
Flavor 7 13 3** 17 Preference of Odor & Flavor 12 8 14 6
Strength of Sweetness 12 8 7 13 Strength of Saltiness 11 9 11 9
Strength of Taste Intensity 8 12 10 10 Strength of Flavor 4** 16 6
14 Enhancement Total Preference 9 11 7 13
______________________________________ **Significantly different at
a risk factor of 1%.
* * * * *